ZUCCHINI, POTATO, AND FONTINA PIZZETTAS
We've included Gyngell's recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.
Provided by Skye Gyngell
Categories Bon Appétit Pizza Zucchini Cast Iron Fontina Onion Summer Potato Dinner Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk yeast, sugar, and 3 Tbsp. warm water in a large bowl. Let sit until surface is foamy, about 5 minutes. Add 1 1/4 cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter). Add 2 1/2 cups flour and 2 tsp. kosher salt and mix with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5-10 minutes (it will be very soft). Transfer to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, 1-1 1/2 hours.
- Divide dough into 4 equal pieces and form into balls. Place on an oiled rimmed baking sheet and cover with plastic wrap; let rise in a warm, draft-free spot until balls of dough are nearly doubled in size, 40-50 minutes.
- Meanwhile, place potato slices in a colander and rinse with cold water. Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10-15 minutes. Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp. oil; set aside.
- Preheat oven to 450°F. Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10" rounds.
- Heat a dry large cast-iron skillet over medium. Pour 1 Tbsp. oil into skillet and cook a dough round until bottom is golden brown and top looks dry, about 1 minute. Flip and cook just until bottom is lightly golden, about 1 minute. Transfer to a rimmed baking sheet and repeat with remaining 3 Tbsp. oil and rounds of dough (you should be able to fit two pizzettas per baking sheet if you overlap them slightly).
- Top pizzettas with Fontina cheese and reserved potato mixture; season with kosher salt. Bake, rotating baking sheets once top to bottom and back to front, until crusts are golden brown and crisp and cheese is bubbling, 10-15 minutes. Remove pizzettas from oven, season with sea salt and pepper, and drizzle with oil.
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Emran Rafi
[email protected]These pizzettas were really easy to make and they turned out great! I used a store-bought pizza dough and it worked perfectly. I also added some chopped mushrooms and it was a nice touch.
Yarley Agnes
[email protected]I made these pizzettas for a potluck and they were a big hit! Everyone loved them. I'll definitely be making them again.
Fahim Ullah
[email protected]These pizzettas were a bit too spicy for my taste. I think I would have liked them better if I had used less chili flakes.
sani magar
[email protected]I thought these pizzettas were really creative and unique. I've never had anything like them before. I'll definitely be making them again.
Melissa Reid
[email protected]These pizzettas were a bit too salty for my taste. I think I would have liked them better if I had used less salt.
Rebin safar
[email protected]I made these pizzettas with my kids and they had a lot of fun helping me. They loved the finished product too! We'll definitely be making these again.
Lamber calow
[email protected]These pizzettas were delicious! I loved the combination of zucchini, potato, and fontina cheese. I'll definitely be making these again.
Jubayer Islam Jibon
[email protected]I thought these pizzettas were just okay. They weren't bad, but they weren't amazing either. I think I would have preferred a more traditional pizza.
Sarah Parrish
[email protected]These pizzettas were a bit bland for my taste. I think I would have liked them better if I had added more spices.
Md Taimon
[email protected]I made these pizzettas for a vegetarian friend and she loved them! She said they were the best veggie pizzas she had ever had.
Austin Amell
[email protected]These pizzettas were really easy to make and they turned out great! I used a store-bought pizza dough and it worked perfectly. I also added some chopped red onion and it was a nice touch.
Chaudhary ArsLan
[email protected]I found the dough to be a bit too thick. I think I would have preferred a thinner crust.
Philip Otoo (Videos)
[email protected]These pizzettas were a bit too greasy for my taste. I think I would have liked them better if I had used less oil.
Mike D
[email protected]I'm not a huge fan of zucchini, but these pizzettas were delicious! The zucchini was cooked perfectly and the fontina cheese was gooey and melted. I'll definitely be making these again.
Gulper Sadrettin
[email protected]I made these pizzettas for a party and they were a total success! Everyone loved them. They're so easy to make and they're a great way to use up leftover vegetables.
Neo Lelosa
[email protected]These zucchini-potato-fontina pizzettas were a huge hit with my family! The flavors were amazing and the crust was perfectly crispy. I'll definitely be making these again soon.